What is Halal Pizza & Chicken Inc's health inspection score?

Halal Pizza & Chicken Inc has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Halal Pizza & Chicken Inc last inspected?

Halal Pizza & Chicken Inc was last inspected on July 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Halal Pizza & Chicken Inc have?

Halal Pizza & Chicken Inc has 34 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Halal Pizza & Chicken Inc safe to eat at?

Halal Pizza & Chicken Inc has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Halal Pizza & Chicken Inc

Name: Halal Pizza & Chicken Inc
Address: 4825 N KEDZIE AVE, Chicago, 60625
Rating: 70

4825 N KEDZIE AVE, Chicago

Last inspected 9mo ago

▲Improving

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0Good

Lincoln Square

Ranked #288 of 447 in Lincoln Square

Improving

5 inspections

Last: Jul 7, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+31 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

4825 N KEDZIE AVE, Chicago, IL 60625

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Violation Timeline

Aug 2022

1 inspections

1 high priority

1 intermediate

5 basic

Aug

Aug 2023

1 inspections

2 basic

Apr 2024

1 inspections

1 high priority

4 intermediate

6 basic

Apr

Jun 2025

1 inspections

1 high priority

4 intermediate

7 basic

Jul 2025

1 inspections

2 basic

Jul

Inspection History

5 records on file

1 Canvass Re-Inspection3 Canvass1 Complaint

Jul 25

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19---- MUST NOT USE SODA CRATES AS A MEANS OF ELEVATION FOR ALL STORED ITEMS. FLOORS MUST BE ACCESSIBLE AT ALL TIMES FOR CLEANING AND MONITORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114--- ALL UNNECESSARY ITEMS MUST NOT BE STORED IN THE UTILITY MOP SINK. MUST REMOVE TO PROVIDE ACCESS TO THE SINK.

Base deductions−4 pts

Jun 25

Canvass InspectionPass w/ Conditions

1 High4 Med7 Basic

12 total

56/100inspection score

−44 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED THE ABOVE MENTIONED 3 DOOR TALL REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER NOTED AT 68.8F WITH FOODS SUCH AS RAW CHICKEN AT 56.6F AND COOKED CHICKEN AT 96.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (4)

−20 pts

20PROPER COOLING TIME AND TEMPERATURE−5
NOTED COOKED CHICKEN PILED HIGH IN DEEP COVERED BUS PANS IMPROPERLY COOLING INSIDE THE 3 DOOR TALL REACH-IN COOLER THAT IS NOT MAINTAINING ADEQUATE COLD HOLDING TEMPERATURE. CHICKEN WAS PREVIOUSLY COOKED BETWEEN 11AM AND 12PM. NOTED IMPROPER TEMPERATURES RANGING BETWEEN 96.9F TO 55.7F. REVIEWED PROPER COOLING METHODS AND TIME/TEMPERATURE REQUIREMENTS. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
NOTED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURE IN THE 3 DOOR TALL REACH-IN COOLER. COOKED CHICKEN AT 96.6F, RAW CHICKEN AT 53.2F, MOZZARELLA CHEESE AT 51.9F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #20 FOR CITATION.
36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED PRE-PACKAGED PREPARED SALADS IN DISPLAY COOLER NOT PROPERLY LABELED. MUST PROVIDE THE BUSINESS NAME, ADDRESS, LIST OF INGREDIENTS AND IF ANY ALLERGEN WARNING NEEDED ON ALL PRE-PACKAGED, PREPARED FOODS ON DISPLAY FOR SALE.

Basic (7)

−14 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL TOGO FOOD CONTAINERS MUST BE STORED INVERTED.----ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE STORED ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE SODA CRATES AS A MEANS OF ELEVATION FOR ALL STORED ITEMS. FLOORS MUST BE ACCESSIBLE AT ALL TIMES FOR CLEANING AND MONITORING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TINFOIL AS LINER FOR WALLS ON THE COOKS LINE OR EQUIPMENT.----ALL PEELING PLASTIC ON THE METAL SIDE OF THE TWO DOOR TALL REACH-IN COOLER MUST BE REMOVED. ALL MUST BE A SMOOTH, CLEANABLE SURFACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
HOT WATER DOES NOT COMPLETELY SHUT OFF AT THE REAR PREP/DISH HAND WASHING SINK. MUST REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY ITEMS MUST NOT BE STORED IN THE UTILITY MOP SINK. MUST REMOVE TO PROVIDE ACCESS TO THE SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALLS WITH EXCESSIVE FOOD SPLATTER AT THE THREE COMPARTMENT SINK AND FLOOR STAND MIXER AREA. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
BROKEN, INOPERABLE MECHANICAL VENTILATION IN THE WASHROOM. MUST REPLACE/REPAIR.

Base deductions−44 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 High4 Med6 Basic

11 total1 risk factor

53/100inspection score

−42 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICIES ON SITE AS REQUIRED.INSTRUCTED TO INFORM AND PROVIDE ACKNOWLEDGEMENT OF HEALTH POLICY WITH EMPLOYEE'S SIGNATURES AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-010,CITATION ISSUED.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF (TCS FOODS) SAUSAGE,CHEESE,PEPPERONI PIZZA SLICES INTERNAL TEMPERATURES RANGING FROM 90.5F-97.5F INSIDE OF THE HOT HOLDING UNIT AT FRONT SERVICE COUNTER.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5# OF FOOD WORTH $20.00.INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO WORKING THERMOMETER INSIDE THE PIZZA HOT HOLDING UNIT AT FRONT SERVICE COUNTER.INSTRUCTED TO PROVIDE AND MAINTAIN A ACCURATE WORKING THERMOMETER FOR HOT HOLDING UNIT.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR DRY STORAGE RACK WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED PACKAGED DESSERTS NOT PROPERLY LABELED IN THE PREP COOLER.INSTRUCTED TO PROPERLY LABEL ALL DESSERTS WITH COMMON NAME, NAME OF MANUFACTURER AND ADDRESS, INGREDIENTS, NET CONTENTS, ETC.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA.INSTRUCTED MANAGER TO PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED MISSING SINK STOPPERS FOR THE 3-COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED HANDWASHING SINK SLOW DRAINING AT REAR DISHWASHING 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR PLUMBING ISSUE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF DEBRI BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.INSTRUCTED TO PROVIDE PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN AS REQUIRED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−42 pts

Risk factor bonus (1× +5)−5 pts

Aug 23

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BEING UTILIZED AS SHELVING IN REAR AREA NEAR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REMOVE CARDBOARD AND REPLACE WITH A SMOOTH, NON-ABSORBENT, EASILY CLEANABLE MATERIAL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY GREASE BUILDUP ALONG FILTERS ABOVE GRIDDLE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN

Base deductions−4 pts

Aug 22

Canvass InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, RICE, FLOUR ETC).

Basic (5)

−10 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
TOILET ROOM DOOR MUST BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN LIGHT SHIELDS WITH DEAD INSECTS ABOVE REAR PREP/COOKING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION INSIDE WASHROOM.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND INCOMPLETE APPROVED ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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